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IAND Spring Assembly Schedule

 The Illinois Academy Spring Assembly
Navigating the Intersection of Science and Bias
March 22-23rd, 2018
Chicago Marriott Hotel
Oak Brook, IL

Schedule (pdf)
11 Total CPE Hrs

 

Please hover over the presentation titles below to view the descriptions and hover over the speaker's name to view their biography.

Thursday, March 22nd

(3 CPE Hrs)

2:00pm - 2:30pm
Assembly registration opens
2:30pm - 4:30pm
Pre-Conference Workshop

Pre-Conference Workshop (all SA attendees)
“Behind the Scenes: The Making of a Hyperlapse Food Video.”

Ashley Simper, MS, RD, LDN

Golda Ewalt, MS, RD, CCC

Description: The lure of hyperlapse food videos usually centers around indulgent, high calorie recipes.  As dietitians, it is important to keep up with the trends in the media, and hyperlapse food videos are no exception.  Dietitans and audiovisual experts at OSF Healthcare have paired up to create healthy hyperlapse food videos that are being used in patient care, at community events and in marketing for the healthcare system.  This presentation will take you from start to finish, from how to select recipes, setting up for your video, making everything look perfect and some tips for editing and marketing. We'll even be filming a hyperlapse food video LIVE!

5:00pm - 6:30pm
Exhibits and Reception Sponsored by Illinois Farm Families

Sponsored by Illinois Farm Families

 

Friday, March 23rd

(8 CPE Hrs)

6:30am - 7:30am
Registration (Lobby)
6:30am - 7:30am
Exhibitors
7:30am - 7:45am
Welcome and Introductions - Melissa Prest, IL Academy President

State of the Association
Melissa Prest, IL Academy President & Emily Radlowski, IL Academy Treasurer

7:45am - 8:45am
Awards Presentation Breakfast - Margery Ruch, IL Academy Awards Chair
8:45am - 9:45am
Academy of Nutrition and Dietetics Update

Mary Russell, Academy President-Elect

9:45am - 10:15am
Break - Visit Exhibitors, Meet the Award Winners (photo opportunity)
10:15am - 11:15am
Embracing Agricultural Co-existence: Organic, Conventional & Biotechnology

Annette Maggi, MS, RDN, LD, FAND

Description: Today’s consumer seeks greater transparency to all aspects of the food they purchase, including how it is grown or raised. This session will address the similarities between organic, conventional and biotech food production, and dispel myths between the various agriculture methods. Attendees will be challenged to ensure their decision-making, policy making, and communications align with science and fact-based information while meeting consumer demand for greater transparency to food production methodology. Too often we believe the answer is one way or another, but multiple methods of agriculture can co-exist in today's dynamic and global food supply to provide choice to consumers.

11:15am - 12:15pm
Food Allergy Prevention: The latest science on nutrition intervention

Sponsored by: National Peanut Board

Sherry Coleman Collins

Description: Food allergies have become a considerable issue for consumers and, because they have increased, a public health concern. However, recent research has shown that early introduction of peanut foods can prevent peanut allergy in high risk infants. Yet consumers remain confused and hesitant about introducing peanut foods to their infants. This session will review the latest research and guidance on introducing complementary foods, including common allergens.

12:15pm - 12:45pm
Lunch and Learn Sponsored by: Illinois Farm Families

Why connecting with farmers is key to sorting through science and bias

Lynda Gould, DVM

12:45pm - 1:30pm
Dessert in the Exhibit Hall

Visit with Exhibitors, Meet the Award winners and IL Academy Leaders
Poster Presentations

1:30pm - 2:30pm
Hunger: An Invisible Epidemic & the Pivotal Role of the Registered Dietitians

Clancy Harrison, MS, RD, FAND
Healthy Living Lifestyle, LLC

Description: With over 42 million food insecure Americans, hunger lurks on every corner and has grown more rapidly in the suburbs since 2007. Dietitians, regardless of specialty, work with clients struggling to feed themselves and their family. Clancy will demonstrate how biases negatively impact food assistance programs and why food access is a top priority in nutrition education. She will provide practical solutions to fight hunger and identify how effective community collaborations improve patient outcomes.

2:30pm - 2:40pm

Break

2:40pm - 2:45pm
Recognize all 2017-18 Leaders - Melissa Prest, IL Academy President

Passing of the Gavel

2:45pm - 2:50pm
2018-19 Election Results
2:50pm - 3:00pm
ANDF Drawing
3:00pm - 4:00pm
Our Health is All Connected

Wesley Lyons, Doctor of Veterinary Medicine
Pipestone Bethany Animal Hospital & Swine Service

Description: Our goal is to educate consumers on how responsible antibiotic use is essential to protecting human health and animal health. With growing concerns about antibiotic resistance, public perception about the use of antibiotics in food animals has called into question what is best for the animal and our food supply.

4:00pm - 5:00pm
Handling our Baggage: Considering how bias may impact the client care process

Angel Planells

Description: Providers and clients may bring unconscious biases and differences in communication styles into counseling sessions. Not being aware of this baggage can negatively impact the client-provider relationship and hinder the care process. The Academy of Nutrition & Dietetics, workplaces, school settings, and internship programs have all made great strides to build our cultural competency skills. One topic that has not been brought up is how implicit bias (be it gender, race, ethnic, socioeconomic, political affiliation, etc.) for the client and/or provider may impact the care process. This is of particular importance as our profession interacts with the general public.

This session seeks to help dietitians recognize possible “baggage” they and others may carry and identify ways to handle it so the needs of the US population can be more effectively met today and in the future. Specifically, speakers will review the latest literature on how race and gender impacts the care process and health outcomes across health care fields and will open a dialogue about what dietetics professionals can do as individuals and as a profession.

 

 

Gold Contributors

Coming soon!

 

Bronze Contributors

Coming soon!

 

Back to Spring Assembly Page

 

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